Salted Caramel Cupcakes Recipe

If you’re on the hunt for the ultimate sweet-meets-salty dessert, Salted Caramel Cupcakes are about to steal your heart. These beauties feature tender vanilla cupcakes, rich homemade salted caramel filling, and a luscious caramel buttercream—finished with a touch of sea salt. Every bite is a festival of flavor and texture, satisfying cravings for both comfort and a touch of decadent extravagance.

Ingredients You’ll Need

The great thing about making Salted Caramel Cupcakes is that the ingredients are simple pantry staples—but each one plays an essential role, from building soft, fluffy cupcakes to that signature glossy caramel drizzle. Let’s take a look at what you’ll need, plus a few pro tips along the way.

• All-purpose flour: This is the sturdy backbone for perfectly tender cupcakes—don’t substitute with cake flour here for the same structure.
• Baking powder: Gives the cupcakes a soft rise, so they’re light but not crumbly.
• Baking soda: Works with the acidity from sour cream to help the cupcakes rise higher and stay moist.
• Salt: Just a touch sharpens every flavor—don’t leave it out!
• Unsalted butter: For rich flavor and melt-in-your-mouth texture in both the cupcakes and caramel filling—always use unsalted so you can control how salty things get.
• Granulated sugar: Adds sweetness and helps caramelize for the filling.
• Eggs: Use at room temperature for the smoothest, most cohesive batter.
• Vanilla extract: Rounds out all those deep caramel notes with a lovely, cozy aroma.
• Whole milk: Provides just the right amount of richness—don’t swap for low-fat if you can help it.
• Sour cream: The secret weapon for super-moist cupcakes with a soft crumb.
• Heavy cream: Essential for creating beautifully creamy caramel.
• Sea salt: Don’t use table salt—flake sea salt is perfect for that signature hit both in the caramel and as a garnish.
• Cream cheese (optional): Makes the frosting extra creamy if you want to go all-out decadent.
• Powdered sugar: For a silky smooth and fluffy frosting that pipes like a dream.

How to Make Salted Caramel Cupcakes

Step 1: Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line your muffin pan with cupcake liners. In one bowl, whisk together the flour, baking powder, baking soda, and salt—this prevents those pesky lumps and gets everything evenly distributed. In another bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. This is where the magic starts: add eggs one at a time, mixing well after each, and stir in the vanilla for that classic aroma. Alternately add the dry ingredients and the milk-sour cream mixture, beginning and ending with the dry. The batter should look smooth and luscious. Fill liners about two-thirds full and bake for 18–20 minutes. They’re done when a toothpick comes out clean—try not to overbake! Let them cool completely before you even think about filling.

Step 2: Make the Salted Caramel Filling

Salted caramel is the heart of these cupcakes. In a saucepan, melt the sugar over medium heat, stirring gently until it dissolves into a deep amber liquid—don’t rush this part, but don’t walk away either! When it’s the color of copper pennies, add your cubed butter and stir until it melts. Slowly pour in the heavy cream—it’ll bubble like crazy, so pour carefully and keep stirring until smooth. Remove from heat, sprinkle in sea salt, and give it a final stir. Cool the caramel completely before using, or you might melt your cupcakes!

Step 3: Core and Fill the Cupcakes

Once the cupcakes are cool, use a cupcake corer or a small knife to cut out a well in the center of each. You don’t need to remove much—just enough to hide a generous 1–2 teaspoons of that homemade salted caramel. After you fill them, place the tops back on to seal in all that gooey goodness.

Step 4: Whip Up the Caramel Buttercream

Time to get out your mixer! Beat the softened butter (and cream cheese if you want extra creamy frosting) until smooth and fluffy. Add your cooled salted caramel sauce—about half a cup—and beat until it’s fully incorporated. Gradually add powdered sugar, mixing as you go, and add 1–2 tablespoons of heavy cream to reach a perfect piping consistency. Turn the mixer to high and whip until the frosting is light and airy.

Step 5: Assemble and Decorate

Spoon or pipe the caramel buttercream generously over each filled cupcake. Now the fun part: drizzle with leftover salted caramel, letting it drip appetizingly over the frosting, and finish with a pinch of flaky sea salt. They look bakery-worthy and taste even better.

How to Serve Salted Caramel Cupcakes

Garnishes

The best part of Salted Caramel Cupcakes might just be that final flourish! A light drizzle of caramel sauce on top makes each cupcake glisten, and a pinch of flaky sea salt enhances the sweet-salty magic. For extra flair, try topping with a caramel candy or a decorative swirl of buttercream. A little gold dust or edible glitter never hurts for those extra-special occasions.

Side Dishes

While these cupcakes are the undisputed star, a fresh fruit salad or a scoop of vanilla bean ice cream makes a sweet pairing, balancing the richness. If you want something a little different, a strong espresso or iced coffee alongside one of these Salted Caramel Cupcakes is absolutely dreamy—think of it as “dessert hour” at its finest.

Creative Ways to Present

Hosting a party? Arrange the Salted Caramel Cupcakes on a vintage cake stand, or nestle each one in a decorative cupcake wrapper for a professional look. Mini versions are perfect for a dessert buffet, or you can even serve them in jars, layered with extra caramel and frosting for a parfait-style treat that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

These cupcakes keep wonderfully for up to three days if stored in an airtight container at room temperature—just make sure they’re away from heat and direct sunlight. The salted caramel keeps the centers deliciously moist, while the buttercream stays fluffy and fresh.

Freezing

For longer storage, freeze unfrosted and unfilled cupcakes; wrap tightly in plastic wrap, then freeze in an airtight bag for up to two months. You can also freeze the caramel sauce and buttercream separately—just bring everything back to room temperature before assembling for the best texture and flavor.

Reheating

There’s no need to reheat Salted Caramel Cupcakes for serving, but if you want that fresh-baked warmth, microwave an unfrosted cupcake for about 10 seconds. For frosted cupcakes, allow them to stand at room temp until the buttercream softens (about 15–20 minutes) before enjoying.

FAQs

Can I make Salted Caramel Cupcakes without a mixer?

Absolutely! You can cream butter and sugar by hand with a sturdy wooden spoon, but a mixer does make things easier and ensures a fluffy texture.

Is there a shortcut for the caramel?

If you’re short on time, you can use good-quality store-bought caramel sauce, but making it fresh is truly worth the few extra minutes for unbeatable flavor.

Can I make Salted Caramel Cupcakes gluten-free?

Yes, simply substitute the all-purpose flour with your favorite 1:1 gluten-free baking mix. Just keep an eye on texture, as gluten-free flours can sometimes change the crumb.

Why is my caramel grainy?

Grainy caramel usually happens if the sugar isn’t melted evenly or is stirred too much after it liquefies. For smooth caramel, let it melt gently, and only stir until it’s dissolved and a deep amber color before adding cream and butter.

How do I get bakery-style frosting swirls?

Use a piping bag fitted with a large star tip and start from the outer edge, swirling inward and upward. Practice on parchment first if you’re new to piping—it’s easier than you think!

Final Thoughts

If there’s one recipe to impress both your sweet tooth and your friends, it’s these Salted Caramel Cupcakes. With their gooey centers and velvety frosting, they’re impossible to resist. Go ahead—treat yourself and someone special to a batch. You’ll be baking them on repeat!

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